![]() Decorate the cake with a circle of peppermint patties. Place the second layer face down on top, then ice the top and sides of the cake, getting plenty of icing around the sides. Place one layer of cake face down on a platter (flat side up) and spread a good layer of icing on top. Add half-and-half and mint extract and beat until totally fluffy. Slowly add powdered sugar and salt and beat until fluffy. In a large bowl beat butter until fluffy. Remove cakes from pans and let them cool completely on a wire rack. Pour batter into cake pans and bake for 16-18 minutes, or until done. Pour in the buttermilk mixture and stir until smooth. Pour the hot cocoa mixture into the bowl, stirring to slightly cool it. In a large mixing bowl, stir together flour, sugar, and salt. In a measuring cup mix together the buttermilk, baking soda, eggs, vanilla, and mint extract. Add 10 peppermint patties and stir until almost totally melted. Pour in boiling water, let the mixture bubble up for 30 seconds, then turn the burner to low. Ingredients 1 package devil's food cake mix (regular size) 1-1/3 cups water 3 eggs 1/2 cup canola oil 1 teaspoon mint extract FROSTING: 4 cups white baking chips 1 cup heavy whipping cream 2 tablespoons butter 9 miniature chocolate-covered peppermint patties, finely chopped Additional miniature. In a medium saucepan, melt 2 sticks of butter and stir in 4 tablespoons cocoa. Instructions For the cake: Preheat oven to 350 F. Ingredients FOR THE CAKE: 2 sticks Land O Lakes Butter 4 Tablespoons (heaping) Toll House Cocoa Powder 1 cup Water, Boiling 10 whole Miniature Peppermint Patties, Unwrapped 1/2 cup Hiland Buttermilk 1 teaspoon Arm & Hammer Baking Soda 2 whole Eggland’s Best Eggs 1/2 teaspoon McCormick Vanilla Extract 1/4 teaspoon Mint Extract 2 cups Gold Medal All-purpose Flour 2 cups Domino Sugar 1/4 teaspoon Morton Salt FOR THE FROSTING: 4 sticks Land O Lakes Butter, Softened 2 whole Vanilla Beans, Caviar Scraped Out 6 cups (more To Taste) Domino Powdered Sugar, Sifted 1 dash Morton Salt 4 Tablespoons Borden Half-and-half, More To Taste 1/4 teaspoon Mint Extract Extra Miniature Peppermint Patties, For Decorating Because, if I had found myself with two bags of peppermint patties I probably would have eaten them instead of made a cake. It cools my tongue! I think you show a lot of restraint, Ree. I like to make peppermint patty cake during the month of July when the weather is hottest. ![]() It’s the perfect treat to eat at a picnic in the park or during a church potluck. I love how cool and refreshing this cake is especially when the mercury is rising. Come to think of it, it’s the only peppermint patty cake recipes I’ve ever come across lol! I love the crisp, cool feeling of the peppermint mixed in with the dark chocolate. This is one of the best peppermint patty cake recipes I’ve ever come across. ![]()
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